Pin It The first time I made this pasta, I was trying to impress a dinner guest who swore they didn't like seafood dishes. Something about the combination felt wrong to them until that first bite when their fork paused halfway to their mouth and their eyes widened.
Last summer my neighbor caught me bringing this dish to a potluck and now every time we have a block party I get a very specific text three days ahead asking if THAT pasta is making an appearance.
Ingredients
- 225 g large shrimp: Peeled and deveined saves precious cooking time and lets the sauce really coat the seafood
- 225 g boneless chicken breast: Cut into even bite sized pieces so everything cooks at the same rate
- 340 g linguine or spaghetti: Long noodles catch and hold the lemon garlic sauce better than short shapes
- 4 cloves garlic: Freshly minced releases more oils and flavor than pre chopped
- 1 small shallot: Milder than onion and adds a subtle sweetness that balances the lemon
- Zest of 1 lemon: Use a microplane to get just the yellow part avoiding bitter white pith
- Juice of 1 lemon: Room temperature lemons yield more juice
- 2 tbsp fresh parsley: Adds brightness and color that dried parsley just cannot match
- 4 tbsp unsalted butter: Divided use lets you build flavor in stages without overwhelming the dish
- 2 tbsp olive oil: Raises the smoke point for searing the proteins
- 60 ml dry white wine: Optional but adds depth and acidity that cuts through the butter
- 60 ml chicken broth: Low sodium keeps you in control of the seasoning
- 1/2 tsp salt: Plus more for the pasta water which should taste like the sea
- 1/4 tsp black pepper: Freshly ground makes a noticeable difference
- 1/4 tsp red pepper flakes: Optional heat that wakes up the whole dish
Instructions
- Get your pasta water going first:
- Cook linguine in well salted boiling water until al dente then reserve 120 ml of that starchy pasta water before draining
- Prep your proteins:
- Pat shrimp and chicken completely dry with paper towels then season both sides with salt and pepper
- Sear the chicken:
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium high then cook chicken 4 to 5 minutes until golden and cooked through before removing to a plate
- Cook the shrimp:
- Add another 1 tbsp olive oil to the same skillet and cook shrimp just 1 to 2 minutes per side until pink and opaque then transfer to the plate with chicken
- Build the sauce base:
- Lower heat to medium and melt remaining 2 tbsp butter then sauté shallot and garlic 1 to 2 minutes until fragrant but not browned
- Make the lemon butter sauce:
- Pour in white wine if using and let reduce 1 minute then add broth lemon zest and juice and simmer 2 minutes
- Bring it all together:
- Return chicken and shrimp to the pan along with cooked pasta and toss everything together adding reserved pasta water as needed for a silky coating
- Finish with fresh herbs:
- Stir in parsley and red pepper flakes then taste and adjust seasoning before serving hot with lemon wedges
Pin It This recipe converted my seafood skeptical friend who now requests it for their birthday every single year without fail.
Making It Your Own
I add 2 tbsp heavy cream with the broth sometimes when I want an extra velvety finish and it creates this restaurant style texture people swear came from a professional kitchen.
Perfect Pairings
A chilled Sauvignon Blanc cuts through the richness beautifully while a simple arugula salad with shaved parmesan keeps the meal feeling fresh and balanced.
Make Ahead Strategy
You can chop the shallots mince the garlic and zest the lemon up to a day ahead then store them in airtight containers in the refrigerator to make weeknight cooking feel effortless.
- Cook proteins completely and reheat gently while pasta boils
- Gluten free pasta works perfectly here just check package timing
- Double the recipe because leftover servings disappear remarkably fast
Pin It Gather your favorite people pour some wine and let this simple yet stunning pasta remind you why home cooking feels so good.
Recipe FAQs
- → Can I prepare this ahead of time?
Cook the pasta and proteins separately up to 4 hours ahead, storing them refrigerated. Make the sauce fresh just before serving, then combine everything. This prevents the pasta from becoming mushy and ensures the best texture and flavor.
- → What if I don't have white wine?
Simply omit the wine and increase the chicken broth to ½ cup. You'll lose some acidity and complexity, but the lemon juice and zest provide plenty of brightness. Alternatively, use chicken or vegetable broth mixed with a splash of lemon juice.
- → How do I know when the shrimp is cooked perfectly?
Shrimp turns from translucent gray to opaque pink when cooked through, typically 1-2 minutes per side over medium-high heat. Avoid overcooking, as shrimp becomes rubbery quickly. Remove it from heat as soon as it turns pink and opaque.
- → Can I use frozen shrimp and chicken?
Yes, thaw them completely in the refrigerator overnight before cooking. Pat them very dry before seasoning to ensure proper browning and to prevent excess moisture in the sauce. Wet proteins steam rather than sear.
- → What pasta shapes work best?
Linguine or spaghetti are traditional choices that hold the sauce beautifully. You can also use fettuccine, angel hair, or even penne. Avoid tiny shapes like ditalini, which disappear in the sauce.
- → How do I make this creamier?
Stir in 2-3 tablespoons of heavy cream or crème fraîche after returning the proteins to the pan. You can also add a splash of cream to the lemon broth before reducing it. For a lighter option, substitute with Greek yogurt added off heat.